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Noodles made of fresh sweet potato and its production process

A fresh sweet potato and sweet potato technology, applied in the formulation and processing of fresh sweet potato vermicelli, and in the field of food processing, can solve the problems of easily broken sweet potato starch energy consumption, easy loss of nutrients, poor toughness of finished noodles, etc., to improve health care value, Good color protection effect, prevent enzymatic browning effect

Inactive Publication Date: 2009-10-28
王利群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to propose a method for the defects of browning, poor toughness and easy fracture of finished noodles in the process of preparing dried noodles using fresh sweet potatoes as raw materials, high energy consumption, easy loss of nutrients, and high cost of using sweet potato starch. A kind of vermicelli made from fresh sweet potatoes and flour, supplemented with konjac fine powder, etc., which is bright in color, good in toughness, difficult to break, good in mouthfeel, rich in nutrients, and beneficial to human health; another purpose of the present invention is Propose the preparation method of the dried noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: (preparation 1 of fresh sweet potato vermicelli)

[0032] A kind of fresh sweet potato vermicelli, the component of this vermicelli and the parts by weight of each component are:

[0033] 500 parts of fresh sweet potato, 2 parts of konjac powder

[0034] 1050 parts of flour, 50 parts of salt.

[0035] The preparation method of described fresh sweet potato vermicelli, carry out according to the following steps:

[0036] (1) Preparation of composite color-protecting solution: the components of the color-protecting solution and the weight percent of each component are: sodium sulfite 0.05%, sodium hexametaphosphate 0.035%, salt 4.0%, citric acid 0.15%, water 95.765%, PH value <4.5;

[0037] (2) After the fresh sweet potatoes are selected, washed, peeled and removed with stainless steel knives to remove the scars, they are immediately put into the color protection solution in step (1) at a weight ratio of 1:1, soaked for 20 minutes, rinsed with water, remov...

Embodiment 2

[0041] Embodiment 2: (preparation 2 of fresh sweet potato vermicelli)

[0042] A kind of fresh sweet potato vermicelli, the component of this vermicelli and the parts by weight of each component are:

[0043] 600 parts of fresh sweet potato, 4 parts of konjac powder

[0044] Flour 1100 parts Salt 100 parts

[0045] and 25 parts of water.

[0046] The preparation method of described fresh sweet potato vermicelli, carry out according to the following steps:

[0047] (1) Preparation of composite color-protecting solution: the components of this color-protecting solution and the weight percent of each component are: sodium sulfite 0.06%, sodium hexametaphosphate 0.025%, salt 7.0%, citric acid 0.25% and water 92.665%, PH value <4.5;

[0048] (2) After the fresh sweet potatoes are selected, washed, peeled and removed with stainless steel knives to remove scars, they are immediately put into the color protection solution in step (1) at a weight ratio of 1:1, soaked for 30 minutes...

Embodiment 3

[0052] Embodiment 3: (preparation 3 of fresh sweet potato vermicelli)

[0053] A kind of fresh sweet potato vermicelli, the component of this vermicelli and the parts by weight of each component are:

[0054] 700 parts of fresh sweet potato, 6 parts of konjac powder

[0055] 1200 parts of flour, 150 parts of salt

[0056] and 50 parts of water.

[0057] The preparation method of described fresh sweet potato vermicelli, carry out according to the following steps:

[0058] (1) Preparation of composite color-protecting solution: the components of the color-protecting solution and the weight percent of each component are: sodium sulfite 0.055%, sodium hexametaphosphate 0.03%, salt 5.5%, citric acid 0.20% and water 94.215%, PH value <4.5;

[0059] (2) After the fresh sweet potatoes are selected, washed, peeled and removed with stainless steel knives to remove the scars, they are immediately put into the color protection solution in step (1) at a weight ratio of 1:1, soaked for ...

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Abstract

The present invention discloses one kind of sweet potato noodle and its making process, and belongs to the field of food producing technology. The sweet potato noodle is produced with fresh sweet potato 500-700 weight portions, fine konjaku powder 2-6 weight portions, flour 1000-1200 weight portions, salt 50-150 weight portions and water 0-50 weight portions, and through the steps of preparing composite color protecting liquid, processing fresh sweet potato via color protection and steaming, adding the other ingredients, rolling to shape, stoving, etc. The sweet potato noodle is tough, bright in color, smooth in mouth feeling, rich in nutrients, and low in cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the technical field of the formula of fresh sweet potato vermicelli and its processing technology. Background technique [0002] Sweet potato is a whole grain rich in various nutrients. Compared with wheat, rice, corn and sorghum, it ranks first in protein, sugar, cellulose, inorganic salt, calcium, carotene, thiamine, riboflavin, ascorbic acid and anthocyanin, and is rich in amino acids . Especially the essential amino acid of the human body is higher than that of wheat and rice. The sweet potato is also rich in mucus protein, which can maintain the lubrication in the joint cavity, maintain the elasticity of the cardiovascular wall of the human body, prevent atherosclerosis, reduce subcutaneous fat, and prevent liver and kidney diseases. The atrophy of the connective tissue in the middle can improve the immunity of the body, so it has a significant anti-mutation effect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A23L1/214A23L1/162A23L1/272A23L1/216A23L1/29A23L7/113A23L5/41A23L19/10A23L19/12A23L33/00
Inventor 王利群俞金涛王利平吕结
Owner 王利群
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